Frog Eye Salad 

Frog Eye Salad 

Mormons are prohibited from consuming alcohol, caffeine, and tobacco, which doesn’t leave much left. As a result, if there’s a way to put sugar in a recipe, Mormons will do it. Though multicolored Jell-O dishes known as "salads" are the norm, a dish known as Frog Eye Salad — named for the orzo mixed in — also frequently appears at funerals. Happily, sugar is still in ample supply.

In the book Death Warmed Over: Funeral Food, Rituals, and Customs From Around the World learn how 75 different cultures from various countries and religions around the world use food in conjunction with death in ritualistic, symbolic, and even nutritious ways.

Photo Modified: Flickr/ Steven Depolo

Deliver Ingredients


  • 1/2 Cup sugar
  • 1 Tablespoon all-purpose flour
  • 1/4 Teaspoon salt
  • 8 Ounces can crushed pineapple, undrained
  • 20 Ounces pineapple chunks in its own juice, undrained
  • 22 Ounces mandarin orange segments, drained
  • 1 egg, beaten
  • 2 Teaspoons lemon juice
  • 8 Ounces orzo, uncooked
  • 8 Ounces frozen non-dairy whipped topping, thawed
  • 3 Cups miniature marshmellows
  • 1/2 Cup sweetened flaked coconut
  • 4 Ounces jar maraschino cherries, drained


In a medium saucepan, stir together sugar, flour, and salt. Drain both cans of pineapple, reserving 1 cup of juice. Gradually stir the juice and egg into the sugar mixture.

Cook over medium heat, stirring frequently, until mixture comes to a boil. Add the lemon juice. Remove from heat and cool to room temperature. Cook the pasta according to package directions; drain.

Rinse with cold water to cool quickly; drain again. In large bowl, stir the pineapple juice mixture together with the cooked pasta.

Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks to the refrigerated mixtures along with the oranges, 2 cups of the whipped topping, marshmallows, and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Just before serving, top with remaining whipped topping and garnish with the cherries.

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.